Corn on the Cob, Grilled or Roasted

Experience the unbeatable taste of Grilled or Roasted Corn on the Cob with this delightful recipe. Grilling the corn brings out its natural sweetness and adds a smoky charred flavor that’s simply irresistible. You have the option to grill with the husks peeled back for attractive, lightly charred husks, or blacken the kernels for a richer taste. Sprinkle a little chili powder for an extra kick of flavor that complements the grilled corn perfectly. This versatile dish is an excellent addition to any meal, whether it’s a backyard barbecue or a cozy family dinner. While nothing quite compares to the deliciousness of grilled corn, you can also roast it in the oven for equally satisfying results. Savor the flavors of summer with this Grilled or Roasted Corn on the Cob recipe, and explore delightful variations with Central and South American influences, or indulge in creamy goodness with Mexican crema and cheese.

Makes: 4 servings

Time: 20 minutes

INGREDIENTS:

• 8 ears fresh corn, shucked
• Salt and freshly ground black pepper
• Butter (optional)

GRILLING INSTRUCTIONS:

1. Preheat a charcoal or gas grill to medium-high heat and position the rack about 4 inches from the heat source. Alternatively, you can roast the corn in the oven by preheating it to 500°F (260°C).
2. Grill or roast the shucked corn, turning occasionally, for 10 to 20 minutes. Cook until some of the kernels char slightly and others are lightly browned.
3. Serve the Grilled or Roasted Corn on the Cob with salt, freshly ground black pepper, and, if desired, a pat of butter for added richness.

GRILLED CORN, CENTRAL AND SOUTH AMERICAN STYLE:  

1. Peel back the husk of the fresh corn without removing it, and remove the silk from the ears.
2. Smooth the husk back into place, but it’s okay if it doesn’t completely cover the kernels.
3. Grill the corn as instructed in the main recipe for 10 to 15 minutes. As the ears start to brown, carefully pull back the husks.
4. Coat the corn with butter and return it to the grill with the husks back in place.
5. Continue grilling, turning occasionally, until the corn is nicely browned, with some kernels blackened for added flavor, for another 5 to 10 minutes.
6. Squeeze the juice of 1 lime over the corn, sprinkle with 1 tablespoon of high-quality chili powder, plus more to taste, and serve immediately.

GRILLED CORN WITH CREAM AND CHEESE:  

• Follow the Grilled Corn, Central and South American Style variation above (omit the lime juice).
• Once the corn is done, sprinkle it with chili powder to taste.
• Coat each ear of corn with about 1 tablespoon of Mexican crema or thinned sour cream.
• Sprinkle grated cotija or Monterey Jack cheese, about 2 tablespoons per ear, over the corn.

TIPS:

• Shucking Corn: Peel back the husks and remove the silk from the fresh corn before grilling or roasting.
• Grilling Time: The cooking time can vary depending on your grill or oven. Adjust accordingly to achieve the desired level of charring.
• Mexican Crema: Mexican crema is a tangy, thin cream available in many grocery stores or specialty markets. Thinned sour cream is a good substitute.
• Cheese Selection: Cotija or Monterey Jack cheese works well with this recipe, but feel free to experiment with other types of cheese for a different flavor profile.
• Versatility: Enjoy Grilled or Roasted Corn on the Cob as a delightful side dish for various occasions, from casual gatherings to formal dinners.

The versatility of this dish allows for creative variations, such as the Central and South American style with zesty lime and chili powder, or the creamy and cheesy delight with Mexican crema and grated cheese. Whether served as a side dish or the star of the meal, Grilled or Roasted Corn on the Cob is sure to be a crowd-pleaser. So fire up the grill or preheat the oven, and let the enticing aroma of corn on the cob fill the air as you create a memorable dining experience for family and friends. Enjoy the best of summer with this delectable recipe!